NordihydrocapsaicinCAS# 28789-35-7 |
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 28789-35-7 | SDF | Download SDF |
| PubChem ID | 168836 | Appearance | White powder |
| Formula | C17H27NO3 | M.Wt | 293.40 |
| Type of Compound | Alkaloids | Storage | Desiccate at -20°C |
| Synonyms | 7-Methyl N-vanillyloctanamide | ||
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | N-[(4-hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide | ||
| SMILES | CC(C)CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC | ||
| Standard InChIKey | VQEONGKQWIFHMN-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C17H27NO3/c1-13(2)7-5-4-6-8-17(20)18-12-14-9-10-15(19)16(11-14)21-3/h9-11,13,19H,4-8,12H2,1-3H3,(H,18,20) | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | Capsaicin and dihydrocapsaicin are the major active components in pepper spray products, which are widely used for law enforcement and self-protection, they has cytotoxicity, they induces p53 protein and G1 phase cell cycle arrest. Dihydrocapsaicin induces hypothermia and substance P depletion, it or radiolabelled dihydrocapsaicin, may be a useful tool for investigating the mechanisms by which capsaicin alters thermoregulation and primary afferent neuron function.Capsaicin and dihydrocapsaicin have effect on in vitro blood coagulation and platelet aggregation. |
| Targets | p53 | Autophagy |
| In vitro | Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).[Pubmed: 24491721]Food Chem. 2014 Jun 15;153:200-6.
Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus.[Pubmed: 17449077]Phytochemistry. 2007 May;68(10):1391-6.
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Nordihydrocapsaicin Dilution Calculator
Nordihydrocapsaicin Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 3.4083 mL | 17.0416 mL | 34.0832 mL | 68.1663 mL | 85.2079 mL |
| 5 mM | 0.6817 mL | 3.4083 mL | 6.8166 mL | 13.6333 mL | 17.0416 mL |
| 10 mM | 0.3408 mL | 1.7042 mL | 3.4083 mL | 6.8166 mL | 8.5208 mL |
| 50 mM | 0.0682 mL | 0.3408 mL | 0.6817 mL | 1.3633 mL | 1.7042 mL |
| 100 mM | 0.0341 mL | 0.1704 mL | 0.3408 mL | 0.6817 mL | 0.8521 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus.[Pubmed:17449077]
Phytochemistry. 2007 May;68(10):1391-6.
The glycosylation of capsaicin and 8-Nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-beta-d-glucopyranoside (170 microg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (116 microg/g fr. wt of cells) and capsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (83 microg/g fr. wt of cells), were isolated from the cell suspension after three days of incubation with capsaicin. Two other compounds, 8-Nordihydrocapsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (171 microg/g fr. wt of cells) and 8-Nordihydrocapsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (122 microg/g fr. wt of cells), together with the known 8-Nordihydrocapsaicin 4-O-beta-D-glucopyranoside (204 microg/g fr. wt of cells) were also isolated from the cell suspension after incubation with 8-Nordihydrocapsaicin.
Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).[Pubmed:24491721]
Food Chem. 2014 Jun 15;153:200-6.
The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1,789 mumol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.
